Strawberry Crumble Bars
These strawberry crumble bars are a fruity, buttery treat perfect for sharing at picnics or potlucks. Golden and irresistible every time.
Equipment
- 9x9 inch baking pan
- pastry cutter
Ingredients
For the Crust & Crumble
- 2 cups All-Purpose Flour
- 2/3 cup Granulated Sugar
- 1/4 tsp Fine Salt
- 3/4 cup Unsalted Butter (cold, cut into small cubes)
- 1 large Egg
- 1/2 tsp Vanilla Extract
For the Strawberry Filling
- 1 lb Fresh Strawberries (hulled and diced)
- 1/4 cup Granulated Sugar
- 1 tbsp Cornstarch
- 1 tbsp Fresh Lemon Juice
- 1 tsp Vanilla Extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a large bowl, whisk together the flour, granulated sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Add the egg and vanilla extract, then stir until the dough clumps together.
- Press about two-thirds of the dough firmly and evenly into the bottom of the prepared pan. Set the remaining one-third aside for the crumble topping.
- In a bowl, toss the diced strawberries with the sugar, cornstarch, lemon juice, and vanilla extract until the berries are evenly coated. Spread the strawberry filling over the pressed crust in an even layer.
- Crumble the reserved dough into rough, uneven pieces over the strawberry filling, making sure to scatter it all the way to the edges.
- Bake for 38 to 42 minutes until the crumble topping is golden brown and the strawberry filling is bubbling around the edges. Let the bars cool completely in the pan, at least 2 hours, so the filling sets.
- Use the parchment overhang to lift the bars out of the pan. Slice into squares and serve at room temperature.
Nutrition
Serving: 1servingCalories: 342kcalCarbohydrates: 46gProtein: 4gFat: 16g